| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Cucumber |
| 1 |
c |
Chicken broth |
| 1 |
|
Green onion |
| 1/2 |
ts |
Dried mint |
| 1 |
ts |
Salt |
|
pn |
Garlic powder |
| 1 |
ts |
Fresh lemon juice |
| 1/2 |
c |
Sour cream |
| 1 1/2 |
c |
Plain yogurt |
INSTRUCTIONS
Peel cucumber, remove seeds, and slice. Reserve 4 slices. Put remainder in
blender or food processor with broth, onion, mint, salt, garlic powder and
lemon juice. Process until finely chopped but not liquified. Combine sour
cream and yogurt in a bowl; stir in cucumber mixture. Mix well and cover
tightly. Refrigerate several hours to blend flavours before serving. Spoon
into chilled bowls. Garnish with reserved thing cucumber slices.
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